Jean-Philippe Maury
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Jean-Philippe Maury is an award-winning pastry chef who grew up in Perpignan in the south of France.
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[edit] Biography
At the age of 17, Maury started his training in pastry at L’Ecole Hôtelière du Moulin à Vent and later went on to complete his Master’s studies at La Chambre de Métiers in Perpignan, receiving his degree in 1991. In 1997, Maury moved to New York City to work with acclaimed chef François Paillard.
Less than a year later, Jean-Philippe accepted the position of executive pastry chef for the AAA Five Diamond Bellagio in Las Vegas where he currently oversees dessert production for 17 gourmet restaurants, room service and all catering functions. His team of 70 employees produces close to 15,000 pastries each day. In 2005 he opened the Jean-Philippe Patisserie at the Bellagio, which boasts the world’s largest chocolate fountain.[1]
[edit] Awards
- 2004 Gold Medal, World Pastry Team Competition (coach)
- 2002 Gold Medal, World Pastry Team Competition
- 2001 Gold Medal, Beaver Creek National Pastry Championship
- 1997 Meilleur Ouvrier de France “Best Pastry Chef in France”
